Restaurant-style corn ribs

Method

1. Stir together the kombu powder, salt, paprika, chile, and sugar. Set a rack over a tray beside the stove.
2. Trim each cob and stand it upright on a stable board. With a heavy, sharp knife, split it lengthwise, then split each half again to make four ribs. Keep both hands above and behind the blade; never strike the knife.
3. Pour oil into a deep heavy pot no more than one-third full and heat to 175°C. Pat the corn completely dry.
4. Fry in small batches for 4 to 6 minutes, turning carefully, until golden and beginning to curl. Keep the oil between 170°C and 180°C.
5. Drain on the rack for 30 seconds, then toss while hot with enough seasoning to coat. Serve immediately with lime.

Notes

• Cutting the cobs is the difficult part. If your knife or board is not secure, ask a greengrocer to quarter them or roast halved cobs instead.
• Keep water away from hot oil, leave plenty of headroom in the pot, and cool used oil fully before moving it.
• Oven alternative: brush quartered cobs with oil and roast at 220°C for 25 to 30 minutes, turning once.
• The seasoning amount is reconstructed from the transcript and remains needs-review.

Sources used

• Fallow: Restaurant-quality corn ribs
• RecipeTin Eats: Corn ribs